I couldn’t possibly continue on with this month’s Pumpkin theme, without brulee-ing something..(I have no idea how to spell brulee-ing)..but here’s the recipe~

1 cup canned Pumpkin
2 eggs
1 cup packed brown sugar (reserve 1/2 for the brulee top)
3/4 tsp. ground cinnamon
1/8 tsp. allspice
1 12 oz. can evaporated milk

1. In a medium bowl combine pumpkin, eggs, sugar, cinnamon, and allspice.  Stir in evaporated milk and pour into a 9-inch oven safe dish..OR into some cute individual ones! 🙂

2.  Bake in a 325 degree oven for 45 minutes, or until firm.

3. Let cool, and cover the top with a layer of the reserved brown sugar..caramelize the sugar to make a crisp shell!  A torch works best, but a broiler will do the job as well! 
Before torching, I created some lumps and bumps in the sugar to achieve hills and valleys of  burnt sugar yummyness!
Break through the sweet shell and enjoy!

This serves at least 4 people..so make sure and share!  🙂

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